Let those dinners come next week, because HLN chefs Sandra Bekkari, Piet Huysentruyt and Jelle Beeckman know how to surprise your taste buds again. From a classic ribeye and winter dessert to spicy shrimp – no one goes hungry. For just 18 euros, these 5 meals are all yours next week.
Monday: Sandra Bekkari’s Indonesian stew
Sandro: This is a great dish to make on a rainy day. The wonderful scent of herbs makes you forget the time outside. When your stew is ready, you can sit at the table with your family for a long time. To enjoy.”
Preparation time: 15 minutes + 2 hours of cooking
Price: €3.70 per person
ingredients
• 250 g of lean round stew
• 1 drove ui
• 1 teenage knotoflook
• 1 red pepper
• 1 or 2 teaspoons of ginger
• turmeric ivy
• cumin powder
• coriander powder
• 3 peeled carrots cut into pieces
• 300 g of peeled pumpkin cut into pieces
• 200 ml of vegetable broth
• 200ml of coconut milk
• 1 stalk of lemongrass, bruised
• 1 kaffir leaf (frozen or dried)
• handful of coriander leaves
That’s how you do it
Heat a drizzle of olive oil in a stew and color the meat well. Season with salt and pepper. Remove from jar.
Finely chop the red onion, garlic and red pepper. Grate the ginger.
Blend the onion, garlic, ginger and chilli in the same glassy stew. Season with turmeric, cumin and coriander.
Meanwhile, peel the carrots and pumpkin and cut them into small pieces
Add the beef to the stew, along with the carrots and squash. Leave to simmer briefly, deglaze with vegetable broth and coconut milk. Crush the lemongrass and add it together with the kaffir leaf. Simmer or in a preheated oven at 180°C for 1.5-2 hours or until the meat is tender. Garnish with the coriander.
Tip: Delicious with raIta (yogurt, cucumber, lime) and grated red cabbage salad.
Tuesday: Ribeye with choron sauce by Piet Huysentruyt
Piet: “A piece of meat grilled and fried in butter always tastes good. Try making a delicious choron sauce with your steak. A sauce reminiscent of Béarnaise and often forgotten, but not to be sneezed at».
Preparation time: 45 minutes
Price: €4.20
Ingredients for 4 people
• 4 thick ribs of beef (250 g each)
• 1 the pot
• 3 eggs
• 3 the toilet
• 3 tablespoons of white wine vinegar
• 250 g of butter
• 2 tablespoons of chopped tarragon
• 1 tomato (peeled and pitted)
• 1 ketchup
That’s how you do it
Put a pot of water suitable for the tomato on the fire. Cut the tomato crosswise on the bottom. Dip the tomato in hot water until the skin curls up. Then dip the tomato in cold water or rinse it under the tap with cold water. Let cool and peel the tomato. Remove the seeds and cut into cubes.
Melt the butter in a pan until it turns golden. Season the rib eye with salt and pepper. Fry them crispy in butter on both sides. About 3 minutes per side should be enough, depending on the thickness of the meat.
Then take the remaining 250g of butter and melt it over low heat, so that the milk of the butter boils down and you see the butterfat floating to the top.
Beat the egg yolks with the water and the vinegar over low heat until you get a frothy zabaglione. Then increase the heat and continue beating until the eggnog becomes firm and has a firm texture.
Remove the pan from the heat and work the eggnog with the clarified butter until you get a thick sauce. Add the tarragon, ketchup and chopped tomato.
Serve the baked rib eye steak with the sauce, a little salad and fries.
Tip: You can replace the rib eye with another piece of meat such as côte à l’os, chateaubriand, filet pur, a normal steak… The choron sauce in turn also goes well with a piece of fish.
Wednesday: Penne pasta with pesto, broccoli and porcini mushrooms by Sandra Bekkari
Sandro: “Homemade pesto is much tastier than jars from the supermarket. Contrary to what many think, it is very simple to make. After all, your stand mixer does all the work. To enjoy!”
Preparation time: 30 minutes
Price: €4 per person
Ingredients for 2 people
• 1 broccoli
• 1 drove ui
• 300 g of porcini mushrooms
• 1 tablespoon of soy sauce
• 1 handful of parsley
• 140 g of wholemeal penne (spelt) (or orecchiette, spirelli…)
For the pesto
• 35 g of pine nuts
• 1 handful of basil + extra for garnish
• 1 clove of garlic
• 3 tablespoons of olive oil
• splash of lemon juice
• 35 g of Parmesan + extra for the finish
That’s how you do it
Cut the broccoli into small florets. Saute the broccoli florets in a large skillet with olive oil until al dente. Season with black pepper and salt.
Toast the pine nuts. Put the ingredients for the pesto into the cutter. Add a drop of water, season with black pepper and salt and mix.
Cut the red onion into crescents and stew it in a large pan with olive oil (the same pan as the broccoli). Cut the mushrooms into quarters and add them to the pan with the soy sauce. Fry the mushrooms until they are golden brown. Finely chop the parsley and add quite a bit. Finally, season with black pepper (no salt, because the soy sauce already gives a salty touch). Finally add the broccoli florets and keep warm.
Meanwhile, cook the pasta al dente. Check the packaging for the correct cooking time, which will be around 8 minutes.
Serve the pasta with the pesto, mushrooms, red onion and broccoli. Garnish with Parmesan and fresh basil.
Tip: If you don’t like crispy broccoli, you can steam the florets briefly first.
Thursday: Plums with cinnamon and whipped cream by Piet Huysentruyt
Piet: “This is a dessert for cold days! You can call her the dame blanche of winter. If it were up to me, I could eat it every day. Try it yourself and you will immediately understand why.
Preparation time: 30 minutes + 2 hours in the fridge
Price: €2.90 per person
Ingredients for 4 people
• 2 of the port
• 1 dl of water
• 100 g of sugar
• 1 cinnamon stick
• 1 sprig of thyme
• 1 bay leaf
• 1 orange
• 20 prunes (pitted)
That’s how you do it
Boil the water with the sugar. Add the port, cinnamon, thyme and bay leaf.
Grate half of the orange into the port sauce. Cut the rest of the orange à vif (remove the white peel) and cut it into four pieces. Lightly cook the orange and add the prunes. Leave to simmer for 5 minutes.
Leave everything to cool in the refrigerator.
Serve the prunes with the orange sauce and a scoop of whipped cream.
Tip: Also delicious with seasonal fruit such as a pear.
Friday: Gambas with Chorizo by Jelle Beeckman
freezes: “Participating as a couple in a program where you are on an island among vivacious bachelors is not proof of relationship. Eating together a dish that contains two cloves of garlic and some spicy sausage: it’s a test of relationship. Wondering if she/he is the only one? So prepare this dish and you will soon know.
Preparation time: 10 minutes
Price: €3.30 per person
Ingredients for 2 people
• 10 legs
• 2 cloves of garlic
• 60 ml of olive oil
• 6 sage leaves
• 100 g of chorizo
• baguette
• pepper and salt
• optional: aioli sauce
That’s how you do it
Peel the garlic and cut it into thin slices. Place the olive oil in a skillet over medium heat.
Slice the chorizo. Saute the chorizo together with the garlic, prawns and sage for about 5 minutes. Season with salt and pepper.
Toast the baguette in the oven and serve with aioli or garlic sauce.
Tip: Don’t throw away the oil and pour it into a jar. Delicious to finish off other fish dishes.
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